Thursday, April 08, 2010

A new beginning and a recipe for Carrot cupcakes with cream cheese frosting

Sometime in life, one needs to make difficult decisions. Like leaving the job you love to be with the man you love. And yes, it is very difficult. Especially when you have gotten more comfortable with the daily tasks and started to know your coworkers better. Even more so when the city you love has just begun to show the slightest sign of Spring after the dreadfully long winter.

carrot cupcakes w/cream cheese frosting


I packed and said goodbye to Chicago at the end of March.Off we flew back to Atlanta, where new challenges await.


I must say that it is nice to be home. Amidst the unpacking and cleaning, I found time to reacquint with my long neglected Kitchenaid and caught up with the new cookbooks I barely read.

carrot cupcakes w/cream cheese frosting


Cooking and baking are going to take up most of my time now until I find a new job. I hate that feeling. Of starting all over again. But such is life.

Here's the first thing I baked upon my return. A batch of moist carrot cupcakes from my new favorite baking book- Rose's Heavenly Cake. I frosted them with a simple cream cheese frosting from Dorie Greenspan's Baking.

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I also used some of the batter to make 2 rabbit cakes with the disposable aluminium tins I bought on sale a few years ago. The decoration was horrible, but I am working on it. Now that I have the free time, it will be perfect for piping practices!


Carrot Cake with Cream Cheese Frosting
adapted from Rose's Heavenly Cake

The original recipe includes a tablespoon of cocoa powder, which I find intriguing. It is also the reason that interested me to try the recipe. However, while mise-en-placing the ingredients, I forgot about it until the cakes were in the oven!

Carrot cake
unbleached all purpose flour 300g
baking powder 1.5 teaspoon
baking soda 1 teaspoon
salt 1 teaspoon
cinnamon 2 teaspoon
granulated sugar 300g
light brown sugar 100g
canola oil 269g
4 large eggs,room temperature 200g
vanilla extract 2 teaspoons
coarsely shredded carrots 454g

Preheat the oven to 350F, and coat the pans with PAM baking spray. Alternatively, you can butter the pan and dusted it with flour.

Sift the unbleached all purpose flour, baking powder, baking soda, salt and cinnamon into a medium bowl.

In a mixer bowl of a stand mixer, beat the eggs, sugars, vanilla extract and oil until well blended, about 1 minute. Add in the flour mixture and beat until well incorporated. Finally add in the shredded carrots. Beat for another 10 seconds.

Because the cake rises quite a bit. Fill the cake pans/cupcake liners to 1/2 full.

Depending on the pan sizes, time to doneness may varies. It takes about 20-25 mins for the cupcakes, and 45-55 minutes for 9 inch pans. Always remember to check for doneness by inserting cake tester/skewer into the cake, instead of following the suggested time. Cake is ready when the cake tester comes out clean and cake springs back when pressed lightly in the center.

Cream Cheese Frosting
adapted from Dorie Greenspan's Baking

cream cheese, at room temperature 8 oz ( 1 block)
butter 4 oz (1 stick)
lemon juice 2 tablespoons
confectioner's sugar,sifted 1 pound (3 3/4cups)
shredded coconut for decoration

Cream butter and cream cheese until well blended. Add in the lemon juice and confectioner's sugar. beat until everything is well incorporated. Use it to frost the carrot cake.

13 comments:

Memória said...

Good luck on the new phase in your life!! I'm sure everything will be fine.

The cakes look perfect! I actually like the rabbit! :)

Tia said...

Awww, the things we do for love. :)

Kitchen Corner said...

Hi,
Hope you'll find yourself settling down in a new place very soon. I suppose this carrot cupcakes give you fun and cheering you up.

Rose&Thorn said...

You have read my mind, I have been thinking about making something like this for weeks - you have inspired me. I am looking forward to all your baking.

Aimei said...

pretty cupcakes here. I'm sure with your experiences gained, you'll now be able to churn out great treats for your hubby and us readers! :)

bp said...

Spring's about new beginnings, the bunny's so cute. And Mandy, i know some Bunny in Atlanta loves you so v much ;p...

Congrats on your wonderful achievements in Chicago, and all the best to u guys in all your endeavours in Atlanta!

i've cut back on blogging, i get like 50cts a month even when time wasn't as tight :(. but i do think of u :), will try n catch ur updates whenever i can! god bless!

Snooky doodle said...

these look ultra nice and yummy :)

Manggy said...

I wish you luck in your new journey, and at the very least, you will always have love in your life :) And hey! There's lots of new bakeries in Atlanta - time to join the fun! (and spread that Chicago flavah!)

Clumbsy Cookie said...

Good look on the new life back home. I'm sure it will be great! Meanwhile keep doing cakes, we like to see them!

Sweet P said...

welcome back!!! i've missed your blog and recipes :) u inspired me to start baking two years ago and now I've began my own food blog as well.
best of luck to your new journey! change always bring new things as long as u have a positive outlook to it.

Subhie Arun said...

good luck on ur new phase...n congrats on ur achievements..frst time here..lov ur space...will keep visitng!

Mandy said...

thank you everyone for your encouraging words. it means a lot to me. Thanks for reading!

Betty said...

these look great! i've been looking for these sort of cupcakeliners & cant find them anywhere i find them wayyy adorable :)

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